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10 Item(s)
Jessie
04/106/2019
04/17/2019
Could I replace the egg with applesauce and some of the water with maple syrup?
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Margo
08/241/2017
08/30/2017
If I add some shredded coconut to this recipe, would I need to increase the water a tad? Or perhaps include a little of the juice from the pineapple?
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Julie
08/231/2017
08/20/2017
Hello! Can I replace oil with melted palm shortening?
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Terri
07/202/2017
07/22/2017
I'd like to try this recipe but want to add shredded unsweetened coconut and leave out the pineapple. Do you have any advice how to adapt the recipe. I'm concerned the coconut will make the cake too dry. Thanks in advance.
Terri
Terri
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Sewqueen
11/309/2017
11/06/2017
This cake is very good. My family is really enjoying it! Thanks!
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Robin
12/364/2016
12/30/2016
Do I need the additional baking soda if I'm making carrot cake using your vanilla cake mix?
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Pamelas Customer Service 01/01/2017 01/02/2017Hi Robin, Yes, that is what the recipe calls for. Let us know if you tried the recipe without it and how it turned out.Reply
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Cathy
01/06/2016
01/07/2016
Can I substitute applesauce for oil?
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Rebecca
04/113/2016
04/23/2016
I love this recipe. It was my mother's favorite and I baked it all the time. It tastes great freshly baked or frozen. I used canned frosting and it was still very good. Thank you Pamela's! So easy and so good!
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Crystal
03/84/2016
03/25/2016
Could I use your spice mix to make a Carrot Cake?
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Pamelas Customer Service 03/84/2016 03/25/2016Hi Crystal, Pamela came up with something for you! INGREDIENTS: 1 bag Spice Cake Mix 3 eggs, large ½ cup oil 1 cup water 1 1/2 tsp cinnamon 1 tsp baking soda 3 cups grated carrots ( pat dry) ½ cup walnuts, finely chopped (Optional) 1 cup crushed, drained pineapple (Optional) DIRECTIONS: Preheat oven to 350°. Beat eggs, oil and water and mix well. Add Cake Mix, cinnamon and soda, and mix for 30 seconds. Add carrots and drained pineapple then mix to incorporate. Lightly spray, butter or oil all pans, including cupcake papers. If desired, dust pans with rice flour. Cake is baked when toothpick comes out almost clean. two 8" rounds—32 to 38 min. (approx. 1 ½ " tall layers) two 9” rounds—24 to 30 min. (approx. 1" tall layers) one 9" square—36 to 42 min. (approx. 2" tall layer) one 9 x 13" pan—36 to 46 min. (approx. 1" high sheet cake) 18 to 24 cupcakes (fill ⅔ full)—22 to 26 minutes (regular size) Frost when cooled with Simple Vanilla or Cream Cheese Frosting made from Pamela’s Vanilla Frosting Mix, or wrap unfrosted cake in plastic wrap to keep moist.Reply
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Becky
08/224/2015
08/13/2015
Oh.My.Gawd!!!! I make this all the time now, it's my go to for company! I always add more walnuts, but that's because I love them. I follow the cake recipe exactly...cooking time is always more for me with these mixes for some reason. I make my own cream cheese frosting by whipping 2 blocks of cream cheese, 2 sticks of butter, 2tsp to 1 T of vanilla, a pinch of salt and 4 cups of powdered sugar and as much milk as needed to thin down. YUMMMMMMMMMMM, did I mention I love this mix? Thanks Pamela!!!!
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